Oatmeal Raisin Cookie Recipe

a hand holding an oatmeal raisin cookie.

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 229kcal

Author: Becky Hardin

These chewy oatmeal raisin cookies are the ultimate sweet treat! Made with sweet raisins, old-fashioned oats, brown sugar, and a hint of vanilla, you’re going to want to keep these stocked in your cookie jar!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Stand Mixer
Cookie Portion Scoop (optional)

Ingredients

½ cup unsalted butter room temperature (1 stick)
1 cup brown sugar *
1 large egg room temperature
1 teaspoon pure vanilla extract
¾ cup all-purpose flour
¾ teaspoon baking soda
1½ cups old-fashioned oats **
½ cup raisins ***

Instructions

Preheat oven to 375°F and line 2 large baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed until light and fluffy, about 2 minutes.
½ cup unsalted butter, 1 cup brown sugar
Add the egg and vanilla and mix until fully incorporated. Scrape down the sides of the bowl as needed.
1 large egg, 1 teaspoon pure vanilla extract
Add the flour and baking soda and mix just to combine — make sure not to overmix!
¾ cup all-purpose flour, ¾ teaspoon baking soda
Add the oats and mix until combined.
1½ cups old-fashioned oats
Lastly, add the raisins and fold them in gently.
½ cup raisins
Scoop 2-tablespoon-sized balls of cookie dough onto the prepared baking sheets, making sure to scoop them at least 2 inches apart.
Bake the cookies for 12-14 minutes, or until they’re golden brown around the edges.
Allow the cookies to cool to room temperature on the baking sheet (they’ll harden slightly as they cool).

Notes

*For a richer tasting cookie, use dark brown sugar instead of light.

**If you don't have old-fashioned oats, you can use an equal amount of quick oats.

***Instead of raisins, try dried cranberries, apricots, figs, or dates. Or, use chocolate chips or M&M's instead.

Tips:

Measure the flour using the spoon-and-level method to prevent dense, dry, crumbly cookies.
Feel free to add chopped nuts, such as walnuts or pecans.
Slightly flatten each cookie dough ball before adding them to the oven. This will help them to spread more.

Storage: Store oatmeal raisin cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition